A long-ago trip to Greece inspired herb expert Susan Belsinger to reproduce the hearty salads she had there, dressed with a vinaigrette that's heavy on fresh thyme. Typically, she uses shredded green cabbage, thinly sliced red onion, kalamata olives and crumbed feta cheese.
She tosses the salad with the vinaigrette and lets it sit at room temperature for 2 hours. She refrigerates the salad for about 30 minutes before serving. Then final additions of spinach leaves and grinds of fresh black pepper are tossed in.
Make Ahead: The vinaigrette can be refrigerated for up to 1 week.
Servings: 6 - 8
Yield: Makes about 3/4 cup (enough for 6 to 8 servings)
- 1/2 cup olive oil
- About 3 tablespoons red or white wine vinegar plus lemon juice (the ratio of vinegar to juice is up to you)
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
Combine the oil, vinegar, lemon juice, chopped thyme and salt in a jar with a tight-fitting lid. Shake until well emulsified. Refrigerate until ready to use.
From herbalist and cookbook author Susan Belsinger of Brookeville, Md.
Tested by Bonnie S. Benwick.
E-mail questions to the Food Section at firstname.lastname@example.org.